frederick.edu/QuickEnroll • 301.624.2888 Winter/Spring 2023 25 Hospitality, Culinary & Tourism Institute CULINARY SKILLS HYB Sanitation and Food Safety Develops an understanding of basic principles of sanitation and safety in hospitality operations. The course focuses on prevention of foodborne illnesses and introduces the student to HACCP planning and implementation. Successful passing of the National Restaurant Association exam provides certification as a ServSafe Food Protection Manager. Also offered for credit as HCTI101. Note: To enroll in the course students are asked to show academic readiness in English. See page 33 for details. Visit frederick.edu/ CEWDCourseAccess for help with student course access. HCT117 | 30 hours | $310 ($258 tuition + $52 fees) INSTRUCTOR: Charles Colison 24272 Th, 9 - 11 AM 1/26 – 4/6* Monroe Center/MC117 *No class 3/23 ONL Sanitation and Food Safety Note: To enroll in the course students are asked to show academic readiness in English. See page 33 for details. Visit frederick.edu/ CEWDCourseAccess for help with student course access. HCT119 | 30 hours | $310 ($258 tuition + $ 52 fees) INSTRUCTOR: Charles Colison 24273 Online 1/21 – 4/7 Baking I Provides students with the basic skills required for entry-level work in a bakery or pastry shop of a food service operation. These skills include working in a safe and sanitary manner; reading, scaling and accurately following a recipe; demonstrating proper use of terminology, tools, and equipment; preparing, baking, and evaluating cookies, cakes, breads, pastries, pies, and tarts. Beginning plating techniques, cake decorating, and dietary alternatives are explored. Also offered for credit as HCTI104. Note: To enroll in the course students are asked to show academic readiness in Math. See page 33 for details. Students must successfully complete or co-enroll in HCTI 101, HCT117, HCT119 or hold a current ServSafe Food Manager Certification. Visit frederick.edu/ CEWDCourseAccess for help with student course access. HCT115 | 60 hours | $741 ($516 tuition + $225 fees) INSTRUCTOR: CE Instructor 24275 W, 5 - 10 PM 1/25 – 5/10* Monroe Center/ MC118 *No class 3/22 Culinary I Examines the basic concepts, skills, and attributes related to preparation of food: knife skills, product identification, and culinary terminology. Measures, prepares, and converts standardized recipes. Learns and applies classical cooking principles and techniques to food preparation. Topics include stock and sauce preparation; egg/breakfast cookery; product qualities; preparation of vegetables, fruit, and starches; and dietary guidelines and nutrition principles. Demonstrates proper food sanitation and safety practices. Learns and applies good sustainability practices for food service operations. Also offered for credit as HCTI102. Note: To enroll in the course students are asked to show academic readiness in Math. See page 33 for details. Students must successfully complete or co-enroll in either HCTI 101, HCT117, HCT119, or hold a current ServSafe Food Manager Certification. Visit frederick.edu/ CEWDCourseAccess for help with student course access. HCT116 | 60 hours | $741 ($516 tuition + $225 fees) INSTRUCTOR: Mary Evans 24274 M, 5 - 10 PM 1/23 – 5/8* Monroe Center/MC118 *No class 3/20 HOSPITALITY/TOURISM MANAGEMENT HYB Introduction to Hospitality Management Develops an understanding of the hospitality industry and introduces the student to the career opportunities available. Provides a basic understanding of the organizational structure and departmental functions within hotel and food service establishments. Examines the forces and issues that are shaping the current and future of the hospitality industry. Develops an understanding of competition and the role of management in providing product and service excellence. Various types of operations will be discussed emphasizing the value chain analysis and defining service as competitive advantage. Also offered for credit as HCTI150. Note: To enroll in the course students are asked to show academic readiness in English and Math. See page 33 for details. Visit frederick.edu/ CEWDCourseAccess for help with student course access. HCT102 | 45 hours | $465 ($387 tuition + $78 fees) INSTRUCTOR: Peter Lee 24277 Tu, 6 - 8:40 PM 1/24 – 3/7 Monroe Center/MC116 HOSPITALITY, CULINARY & TOURISM INSTITUTE Tuition Assistance Opportunities | FCC offers tuition assistance opportunities for eligible students in many CEWD training programs. Visit frederick.edu/CEWDScholarships to learn more about aid opportunities for which you may qualify.
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